9Muffin Method Step #1: Step #2: Sift dry ingredients into a mixing bowl.Step #2:In another bowl, beat the eggs. Add milk and melted or liquid fat.
10Muffin Method (cont…) Step #3: Step #4: Then poor the liquid ingredients in to a well in the dry ingredients. Mix in until moist.Step #4:Lift the batter from the bowl carefully and place in pan.
11Biscuit Method Step #1: Step #2: Sift dry ingredients and cut in shortening, butter, or margarine.Step #2:Add liquid all at once and stir with a fork.
12Biscuit Method (cont…) Step #3:Form into a ball and place on floured board. Knead the ball 10 to 12 times, and then rotate it a quarter of a turn and knead again.
13Biscuit Method (cont…) Step #4:Roll the dough ½ inch.Step #5:Cut the dough with floured cutter and bake.
14Characteristics of Quick Bread High-Quality Rolled Biscuit Light brown crust, flat top, symmetrical, flakey, tender crumbs.
15High-Quality Muffin Rounded with a golden-brown and pebbly surface. Tender soft crumb, no tunnels or air pockets.
16Storing Quick BreadsSince quick breads lose their freshness rapidly, you should store them in a tightly closed container or sealed in moisture-proof wrap. They can also be frozen.
17Functions of Ingredients in Bread Products FlourLiquidFatsSaltSugarEggsLeavening Agents
18The main ingredient & provides structure, or body of the bread FlourThe main ingredient & provides structure, or body of the breadAll purpose flour is most often usedCornmeal, Whole Wheat, Oat Flourare used in QuickBreads for Flavor and Variety.
19Provides the Moisture- Hydrates, Dissolve Ingredients LiquidProvides the Moisture- Hydrates,Dissolve IngredientsMilk, Sour Milk, Buttermilk, Juice
20Provides Tenderness, Richness, and some Flavor FatsProvides Tenderness, Richness, and some Flavor
21In small amounts is used to improve the flavor. SaltIn small amounts is used to improve the flavor.
22Provides flavor. Sweetness, Tenderizes, Provides food for yeast. SugarProvides flavor.Sweetness, Tenderizes, Provides food for yeast.
23Contribute color, texture, and nutritive value. EggsContribute color, texture, and nutritive value.
24Enable Quick Breads to rise so that it becomes light and porous. Leavening AgentsEnable Quick Breads to rise so that it becomes light and porous.AirSteamBaking SodaBaking PowderYeast
25AirAir incorporated into baked products by beating, creaming, sifting or folding.
26SteamSteam, created from the liquid ingredients when heated high enough temperature to form steam.
27Baking SodaBaking soda, a chemical leavening agent that reacts with an acid to produce carbon dioxide.You will need to work quickly when using baking soda, because it starts forming carbon dioxide as soon as the liquid is added.
28Baking PowderBaking Powder is the most common chemical leavening agent used in quick breads.The double action refers to the release of some carbon dioxide during mixing and the remainder during baking.
29YeastYeast is a microscopic plant that produces carbon dioxide.
30http://www. foodnetwork. com/videos/extreme-muffins/1851. html